Archive for September, 2011

This recipe offers yet another way to enjoy the perennial grilled pairing of steak and potatoes. Because the potatoes take longer to cook than the steak, it is necessary to precook them, which is done quickly and easily in a microwave oven.

TIMING
Prep: 10 minutes
(plus 10 minutes for rub and glaze)
Grill: 8 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs
– Long-handled basting brush.

GETTING CREATIVE
– Use sweet potatoes in place of new potatoes.
– Replace half of the potatoes with baby onions or leeks.
– Replace the steak with any type of meat, and adjust the cooking time accordingly.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
8 small, round potatoes, red or gold, halved
3 teaspoons garlic-flavored oil
1 pound trimmed sirloin steak, cut into 16 cubes
1 teaspoon store-bought steak seasoning blend or Ten-Pepper Rub
Oil for coating grill grate
¾ cup Steakhouse Glaze.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the potatoes and 1 teaspoon of the garlic oil in a microwave-safe dish. Cover and microwave at full power for 4 minutes, until barely tender; let cool.
3. Toss the steak, par-cooked potatoes, remaining 2 teaspoons garlic oil, and steak seasoning in a large bowl until the potatoes and steak are uniformly coated.
4. Arrange 4 cubes of steak, alternating with 4 pieces of potato, on each skewer, being careful to leave a little space between the pieces.
5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the beef is browned on all sides and firm to the touch, 8 to 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not over-cook. Brush the kebabs with some of the glaze during the last 2 to 3 minutes of cooking.
6. Serve with the remaining glaze on the side.

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Hot pepper and honey have a symbiotic relationship. Each tempers the excesses of the other, forming a partnership that is far more palatable than either can claim on its own. Habanero has the added effect of being so fiery that its aftereffect on the tongue is actually cooling. This happens more or less with all chiles. When capsaicin hits the tongue it damages surface tissue, causing the tongue to become more sensitive to its environment, in the same way that a cut on a finger makes you more aware of anything you touch. When you breathe in after eating chiles, especially strong ones like habanero, the sensitized skin on your tongue senses the flow of air through the mouth, which would normally have gone unnoticed, resulting in the feeling that the tongue is being fanned and cooled.

TIMING
Prep: 10 minutes
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs
– Long-handled basting brush.

MAKING SUBSTITUTIONS
– If you don’t have garlic-flavored oil, substitute a similar amount of vegetable oil and ¼ teaspoon minced garlic.
– You can reduce the heat by substituting a milder chile for the habanero.

GETTING CREATIVE
– You can alternate pieces of fruit, like pineapple or apple, with the pork.
– Serve with yogurt or sour cream to help soothe the palate.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
¼ cup honey
½ teaspoon habanero chile powder
¼ cup Cuervo Gold tequila
3 teaspoons kosher salt
1½ pounds boneless center-cut pork loin, cut into 2-inch chunks (about 20 chunks)
¼ teaspoon ground black pepper
2 teaspoons garlic-flavored oil
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the honey, habanero powder, tequila, and 2½ teaspoons kosher salt in a small bowl; set aside.
3. Season the pork with the remaining ½ teaspoon kosher salt and the pepper, and toss with the garlic-flavored oil.
4. Skewer the pork, being careful to leave a little space between the pieces.
5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the pork is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not over-cook. Brush with the honey mixture during the last 3 to 5 minutes of cooking.
6. Serve drizzled with the remaining honey mixture.

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Tandoori originally meant any food cooked in an Indian clay oven, called a tandoor. Now it more often denotes a recipe with a curry like spice mixture that includes paprika, turmeric, coriander, and some sort of fermented dairy product to act as a marinade. In this recipe we’ve used yogurt for a thick, clinging marinade, which forms a crust around each chicken piece that is both flavorful and protective.

TIMING
Prep: 10 minutes (plus 5 minutes for marinade)
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs.

MAKING SUBSTITUTIONS
– As with most chicken breast recipes, turkey breast can be substituted for chicken without making any adjustments to cooking time or flavor.
– If you want a thinner marinade that adheres less spice to the surface of the chicken, replace the yogurt with buttermilk or with a mixture of yogurt and lemon or lime juice.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds boneless, skinless chicken breasts, cut into
2-inch chunks (about 20 chunks)
½ cup Tandoori Yogurt Marinade
Oil for coating grill grate Juice of 1 lime.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the chicken with the marinade in a bowl, cover, and refrigerate for 10 minutes.
3. Skewer the chicken, being careful to leave a little space between the pieces.
4. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook.
5. Serve drizzled with the lime juice.

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Boneless chicken breast is not a natural for grilling. It cooks through quickly, and it’s the right shape, but it is sooo lean that the harsh heat of an open flame can transform it to chicken jerky if you don’t take precautions. One of the best things you can do is slip it onto a skewer with moister ingredients (such as the canned artichoke hearts used here) that will baste the chicken as it cooks, helping to replenish its moisture.

TIMING
Prep: 10 minutes (plus 5 minutes for rub)
Grill: About 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs.

GETTING CREATIVE
– Use this recipe as a template for other two-ingredient kebabs: Try pork and par-cooked sweet potato; or canned pineapple chunks seasoned with Sweet Chimichurri Rub (page 380); or veal with artichokes or pears seasoned with Provençal Herb Rub.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds boneless, skinless chicken breasts, cut into
2-inch chunks (20 chunks)
¼ cup extra-virgin olive oil
2 tablespoons Provençal Herb Rub (page 373)
1 can (about 14 ounces) artichoke hearts, drained and cut in half (16 halves)
Oil for coating grill grate
Juice of ½ lemon.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the chicken with half of the oil and half of the herb rub in a bowl. Toss the artichoke hearts with the remaining oil and herb rub in another bowl.
3. Skewer the chicken and artichoke hearts, alternating them and starting and ending with a piece of chicken. Be careful to leave a little space between the pieces.
4. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the chicken is browned on all sides and firm to the touch, about 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not overcook.
5. Serve drizzled with the lemon juice.

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Turkey Sausages in Vine Leaves - BBQ And Grilling Recipes

Jarred grape leaves tend toward the insipid – drab, sodden, and tasting more of salt than anything else. But all of that changes on the grill. Their soaked texture dries and crisps, the brine intensifies, and the tobacco like flavor of the leaf starts to bloom. Grilled grape leaves are a delicious foil to meaty, sweet Italian-style turkey sausage; the two are brought together in this elegant appetizer or light entrée with a drizzle of extra-virgin olive oil and lemon.

TIMING
Prep: 10 minutes
Grill: 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Long-handled tongs.

MAKING SUBSTITUTIONS
– These sausages are also delicious made with mint. You can either add a teaspoon of dried mint (or 1 tablespoon chopped fresh mint leaves) along with the oregano, or replace the oregano with mint.
– Use any mild, sweet sausage in place of turkey.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 SERVINGS)
Oil for coating grill screen
1/3 cup extra-virgin olive oil 1 large clove garlic, minced Juice of 1 lemon (about 3 tablespoons)
½ teaspoon dried oregano
¼ teaspoon ground black pepper 6 fresh turkey sausages, preferably with garlic and/or feta, about 4 ounces each 12 jarred grape leaves, preferably early harvest.

DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.
2. Mix the olive oil, garlic, lemon juice, oregano, and black pepper in a small bowl.
3. Brush the sausages with 2 tablespoons of the olive oil mixture, and roll each sausage in 2 grape leaves, securing the ends with wooden toothpicks.
4. Grill the sausages until the leaves are charred on all sides and the sausages feel firm to the touch, about 8 minutes, turning them a quarter turn every 2 minutes. Serve drizzled with the remaining olive oil mixture.

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Like tuna, raw salmon has enough fat to form a burger. Chop the salmon by hand rather than in a food processor, which can give you mushy results if you accidentally process it a few seconds too long. The smoky flavor of these burgers comes from the addition of smoked salmon. A wide range of smoked salmon products are available, costing from $5 a pound to more than $40. We recommend using smoked salmon ends (available in any deli that hand-slices salmon), which will cost a fraction of the price of sliced salmon. Since you will be mincing it anyway, this will give you a higher-quality product for less money.

TIMING
Prep: 10 minutes
Grill: 7 minutes.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

GETTING CREATIVE
– Add chopped fresh dill to the burger mixture.
– Serve the burgers with minced red onion and capers on top.
– Serve on thinly sliced bagels smeared with cream cheese..

INGREDIENTS (MAKES 6 SERVINGS)
1½ pounds skinned and boned salmon fillet, cut into small chunks
8 ounces smoked salmon, finely chopped
3 tablespoons finely chopped onion
1 tablespoon minced garlic
3 tablespoons chopped fresh chives
Four ¼-inch-thick lemon slices
6 teaspoons extra-virgin olive oil
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Chop the salmon finely enough so that when you press some between your fingers it clings to itself, but not so finely that it becomes mushy.
3. Remove the fish to a bowl and mix in the smoked salmon, onion, garlic, and chives until well blended; do not overmix. Using a light touch, form into 4 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
4. Coat the lemon slices with 1 teaspoon of the olive oil; set aside.
5. Brush the grill grate and coat it with oil. Coat the burgers with 2½ teaspoons of the olive oil and put them on the grill. Cover and cook for about 7 minutes for medium-rare, flipping after 4 minutes; do not cover the grill after flipping. Add a minute per side for medium-done (165°F).
6. When you flip the burgers, start grilling the lemon slices until browned on both sides, slightly softened, and oozing juice, about 1 minute per side.
7. Serve the burgers drizzled with the remaining 2½ teaspoons olive oil, with the lemon slices on the side for squeezing.

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The smoke in these burgers emanates from two sources: (1) wood chips and (2) hickory-smoked bacon strips that are tied around each crab cake like a ribbon. Make sure the wood chips go on a good 5 minutes before you put the burgers on the grill. Crab burgers cook so quickly that they will not absorb much smoky flavor unless the smoke is billowing vigorously before they come into contact with it. The recipe calls for back-fin crab, which isn’t as impressive (or as expensive) as lump crab but will hold together on the grill much better than the high-priced stuff.

TIMING
Soak wood chips: 1 hour
Prep: 10 minutes (plus 10 minutes for rub and dip)
Grill: 8 to 10 minutes.

GRILL TOOLS AND EQUIPMENT
• 2 cups hardwood wood chips
• Smoker box or foil packet, if using a gas grill
• Clean grill screen
• Long-handled spatula.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
2 scallions, roots trimmed, thinly sliced
½ roasted red bell pepper, stemmed, seeded, and finely chopped (about ¼ cup)
1 clove garlic, minced
2 tablespoons grated onion
2 tablespoons mayonnaise
1 teaspoon Cajun spice blend, Old Bay seasoning, or Cajun Blackening Rub (page 373)
1 pound canned back-fin crabmeat
4 slices center-cut hickory-smoked bacon, cut in half lengthwise
Oil for coating grill screen
¼ cup Harissa Dip (page 396) or Lime-Cilantro Butter (optional).

DIRECTIONS
1. Soak the wood chips in hot water in a medium bowl for at least 1 hour; heat the grill as directed. Drain the wood chips.
2. Mix the scallions, bell pepper, garlic, onion, mayonnaise, spice blend, and crabmeat in a bowl until well blended. Using a light torch, form into 4 patties about 1¼ inches thick, and wrap 2 strips of bacon around each burger so that the burgers look as though they have been tied with ribbons.
3. Put the soaked wood chips on the hot coals, or set them in a smoker box of foil if using a gas grill. Put the grill grate back in place and top with the grill screen. Coat the screen with oil, cover the grill, and wait for about 5 minutes, until the smoke is plentiful.
4. Put the burgers on the grill screen, cover, and cook for about 8 minutes, flipping halfway through, until the bacon and burgers are browned but still soft in the center.
5. Serve with Harissa Dip or cilantro butter, if desired.

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Miso Tuna Burgers - BBQ And Grilling Recipes

Raw tuna is one of the few fish that is both sturdy and fatty enough to form into a burger without the addition of binders and starches. The only requirement is that you chop the tuna finely enough so that the pieces adhere to one another, but not so finely so that the mixture becomes mushy. For that reason it is not a good idea to use a food processor to do your chopping. The danger of going too far is likely enough, and the results of misjudgment severe enough, that the convenience is not worth the risk.

TIMING
Prep: 10 minutes
Grill: 6 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

GETTING CREATIVE
– If you want to enhance the Japanese character of these burgers, garnish them with pickled ginger or daikon, wasabi mayonnaise, or a drizzle of teriyaki sauce; or coat them in toasted sesame oil rather than canola.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
1½ pounds tuna steak, cut into small chunks
1 tablespoon miso paste
½ teaspoon prepared wasabi
1 teaspoon soy sauce
4 scallions, roots trimmed, cut into ½-inch pieces
Oil for coating grill grate
1 tablespoon mild-flavored oil such as canola
4 hamburger buns, split.

DIRECTIONS
1. Heat the grill as directed.
2. Chop the tuna finely enough so that when you press some between your fingers it clings to itself, but not so finely that it becomes mushy.
3. Remove the fish to a bowl and mix in the miso, wasabi, soy sauce, and scallions until well blended; do not overmix. Using a light touch, form into 4 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
4. Brush the grill grate and coat it with oil. Coat the burgers with the 1 tablespoon oil, put them on the grill, cover, and cook for 6 minutes, flipping halfway through, for medium-rare; do not cover the grill after flipping. Add a minute per side for medium-done. 5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

Miso Tuna Burgers

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The sweet, mild flavor of pork and the pungent salinity of sauerkraut are a classic combo. This simple pork burger, made richer with the addition of beef, mustard, and applesauce, is crowned with an elaborate sweet-sour-salty pickled cabbage prepared by simmering sauerkraut, apple, caraway, and bourbon until the flavors marry.

TIMING
Prep: 5 minutes
Grill: 7 minutes.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Long-handled spatula,

GETTING CREATIVE
– These burgers are too loaded to pick up. So in lieu of a roll, we suggest serving them with your choice of potatoes: mashed, hashed, baked, or scalloped (you can’t go wrong)..

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES SER VING 6)
1 large, crisp apple such as Granny Smith or Jonathan, peeled, cored, and cut into 8 wedges
1 tablespoon canola oil or other flavorless oil
1 tablespoon dark or light brown sugar
2 tablespoons bourbon
½ teaspoon caraway seed
2 cups (about 10 ounces) refrigerated sauerkraut, drained and finely chopped
1 tablespoon unsalted butter
1½ pounds ground pork
8 ounces ground beef chuck, 85% lean
1 teaspoon Dijon-style mustard
¼ teaspoon dried thyme
½ cup unsweetened applesauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed. Put the grill screen on the grill to get hot.
2. Coat the apple wedges with the 1 tablespoon oil, and grill them on the screen until browned on all 3 sides and tender, about 2 minutes per side. Remove the apple and screen. Chop the apple coarsely.
3. Combine the brown sugar, bourbon, caraway seed, and sauerkraut in a skillet. Cook over medium heat until heated through. Add the chopped apple and butter and stir until the butter melts; keep warm.
4. Using your hands, mix the pork, beef, mustard, thyme, applesauce, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick.
5. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
6. Serve the burgers topped with some of the sauerkraut mixture.

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The meat for meatloaf (at least good meatloaf) is a mixture of two parts ground beef, one part ground pork, and one part ground veal, plus lots of other ingredients that give it flavor and help it to retain moisture. The pork makes it a little sweet, the veal makes it smooth, and everything makes it taste good. This burger is meatloaf on a bun; its base came from Andy’s mom, who didn’t cook much but made a killer meatloaf.

TIMING
Prep: 5 minutes
Grill: 7 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
2 pounds meatloaf mix (1 pound ground beef, 8 ounces ground veal, and 8 ounces ground pork)
1/3 cup finely chopped onion
1/3 cup ketchup
1½ teaspoons spicy brown mustard
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Oil for coating grill grate
6 hamburger buns, split.

GETTING CREATIVE
– Top as you would a meatloaf, with a spicy tomato sauce or sautéed mushrooms.

TIP
– Like meatloaf, these burgers make better leftovers than your average burger.

DIRECTIONS
1. Heat the grill as directed.
2. Using your hands, mix the meatloaf mix, onion, ketchup, mustard, Worcestershire, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
3. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
4. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
5. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

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